About Liora

Liora Cafe was founded by someone who spent more than a decade in a corporate office, surrounded by coffee that tasted of nothing and tea bags that tasted of paper. Deepan Sivakumar didn’t leave that job to open another ordinary shop. He left to find out why the drinks most people reach for every day are so rarely as good as they could be. The answers became a list of refusals, and that list is still how the business runs.

First refusal: no mystery blends. Every coffee names its country and region, and most name the estate or cooperative. The reason is practical, not romantic. Origin shapes flavour. Volcanic soil in Sumatra. High, cool slopes in Ethiopia. Red earth in Colombia. Know the origin and you can predict the cup, then choose a roast and brew method that suits it.

Second refusal: no stale stock. Pre-ground coffee sitting in a warehouse for half a year loses most of what made it worth buying. Liora Cafe roasts in small weekly lots, packs in one-way valve bags and prints the roast date on the front. Tea is stored sealed, away from light and moisture, because leaves absorb whatever surrounds them. Humidity. Odours. Heat. None of it belongs in your cup.

Third refusal: no artificial shortcuts in the bottles. The soft drinks rely on pressed ginger, real citrus and measured cane sugar. No colouring to fake a fruit. No syrup to mask a thin base. It costs more to make them this way, and it tastes noticeably better, which is the whole point.

Fourth refusal: no leaving customers to guess. Every pack carries ratios, temperatures and times, and any question sent in gets a proper answer from someone who knows the range.

Those lines aren’t marketing. They’re the roots the whole business grows from. Brew with Liora Cafe, and you’re drinking something that was looked after from the ground up.